Controls and analyzes on an ongoing basis , the level of the following :
控制和分析以下运作方面的水平
Costs 成本
Issuing of food 出品
Quality of presentation of food products 菜品介绍的水平
Condition and cleanliness of facilities and equipment 设备设施的运行与清洁情况。
Guest Satisfaction 顾客满意程度
Marketing 市场
Establishes and maintains effective employee and inter – departmental working relationships
建立与维护员工的高效率与部门内部工作关系。
Conducts such functions as interviewing , hiring , performance evaluation , coaching , counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
采取以下行动:面试,雇用,成绩评估,培训,咨询和训练以保证员工的生产力与效率。
Assists the Executive Chef in planning and organizing with the Director of Food & Beverage successful Food & Beverage activities in the Hotel.
协助行政总厨与餐饮总监一起,计划与组织餐饮部的经营。
Conducts daily briefings and other meetings as needed to obtain optimal results.
举行每日班前会和其他会议以保证获得最佳效益。
Attends and participates in other meetings as required by the administrative calendar.
出席并参与行政表中要求参加的其他会议。
Making recipes and maintaining updated and accurate costing of all dishes prepared and sold In the Chinese restaurant operations.
制作并保持更新中餐厅销售的准确成本计算。
Keeps an updated Hotel Policies & Procedures file and updated files on the following Food Production matters :
留意已更新的酒店的制度和程序,根据已更新的内容更新所有食品制作的内容。
Recipes 配方
Finance 财务
Standards 标准
Personnel & Training 人事和培训
Outlets 餐厅
Promotions 提升
Meetings 会议
Projects 项目
Material & Equipment 材料和设备
Assists the Executive Chef in determining with the Financial Controller the minimum and maximum stocks of all food, materials and equipment.
协助行政总厨,与财务总监商定所有食品、材料和器具的最大最小库存。
Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with Kempinski Hotels guidelines.
协助行政总厨,根据凯宾斯基的要求制定所有食品与器具的采购标准。
Participates in the Hotels revenue plan and marketing programs.
参与酒店市场计划及收入预算的制定工作。
Monitors local competitors and makes professional comparisons with the Hotel Food & Beverage operation.
留意当地的竞争对手,就餐饮运作作出专业化的比较。
Keeps aware of trends , systems , practices and equipment in Food & Beverage through trade literature , Hotel exhibitions and site visits.
通过行业文献、酒店展览和定点参观,了解餐饮的趋势、系统、操作与设备。